Purple Hull Peas
Rinse and drain freshly shelled peas. Cover with water in a saucepan. Add a splash of olive oil, 1 clove minced garlic and a generous dash of sea salt and fresh ground black pepper. Bring to a boil, then reduce heat to medium low and skim off any foam that has risen to the top. Cook uncovered for about 15 minutes or until peas are tender but not mushy. Taste and correct seasoning — and when in doubt, add a little more salt. You won’t be able to experience the full, savory flavor of cowpeas unless they’re properly salted.